Prep
20 MIN
Cook
35 MIN
Ingredients
2
Rashers Bacon, Diced
1 tbsp
Olive Oil
500 g
Beef Mince
1
Brown Onion, Grated
1
Medium Carrot, Grated
2
Garlic Cloves, Crushed
420g can
HEINZ Big Red Condensed Tomato Soup
to taste
Salt Flakes And Cracked Pepper
1 sheet
Frozen Puff Pastry, Partially Thawed
2/3 cup
Grated Cheddar Cheese
1
Egg, lightly beaten
-
Root Veggie Mash & Steamed Greensto serve
For a complete meal, serve with a root veggie mash made with sweet potato and parsnip, and a side of steamed winter green such as kale, silverbeet or rainbow chard.
Instructions
Step 1
Preheat oven to 200°C / 180°C fan-forced.
Step 2
Add the bacon to a frying pan and cook on high heat until crisp. Transfer to a bowl. Add a little oil to the hot pan and brown the meat in 2 batches. Transfer to bowl with the bacon. Add the onion, carrot and garlic. Cook until softened and golden.
Step 3
Return the meat to pan with HEINZ Big Red. Cook for a few minutes, until the sauce has thickened. Turn off heat and season to taste.
Step 4
Cut the pastry to fit the top of a 24cm round pie tin. Stir the cheese through the beef filling, then spoon into the tin. Top with the pastry right to the edges of the tin to seal. Brush with egg wash. Bake for 30-35 minutes, or until golden brown on top. Serve with mash and greens.
Serving suggestion: This recipe can also be made as individual pies or party pies.
** Keeps frozen for up to 3 months
Simply cool the beef mixture, spoon into tins, top with the pastry, then freeze. Ready to bake when needed.
